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Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars

Pumpkin Bars

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Pumpkin Bars

Pumpkin Bars

Do you like those wonderful pumpkin rolls?  You know the thin pumpkin cake with the layer of cream cheese yumminess, then rolled up into a log.  Well, this is basically the same thing only much quicker and this bar is incredibly tender.  You can even see how delectable it in the picture!!! Seriously it was very popular with my family.  It’s very easy and really good served cold if you want to  keep it in the fridge, or even in the freezer. 

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Pumpkin Bars with Cream Cheese Frosting


Bars – 1 egg

1 cup granulated sugar

2/3 cup brown sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 Tbl. pumpkin pie spice

1 tsp. cinnamon

1/8 tsp. ground cloves

Frosting –

8 oz. cream cheese, softened

1/2 cup butter or margarine, softened

3 cups powdered sugar

1 tsp. vanilla

1-3 Tbl. milk


Heat oven to 350 degrees. Prepare a 13×10” baking pan, or a jelly roll pan, preferably with parchment paper and coated with non-stick spray.Pumpkin Bars 1Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla and pumpkin until well combined.Pumpkin Bars 2In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, pumpkin pie spice, cinnamon and ground cloves. Add the dry ingredients to the pumpkin mixturePumpkin Bars 3Mix at low speed until thoroughly combined and the batter is smooth.Pumpkin Bars 4Spread the batter into a 13×10” baking pan, or a jelly roll pan, that has been coated with cooking spray or lined with parchment paper.Pumpkin Bars 5

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Bake the 30 minutes, or until done when tested with a toothpick.Pumpkin Bars 6Let cool completely before frosting.  It helps to put in the freezer before frosting also so the crumbs do not get into the frosting. 

To make the frosting:

Combine the cream cheese and butter in a medium bowl with an electric mixture until smooth.Pumpkin Bars 7Add the sugar and mix at low speed until combined.Pumpkin Bars 8Stir in the vanilla and mix.Pumpkin Bars 9Add in enough milk, one tablespoon at a time, to desired consistency.Pumpkin Bars 10Spread on cooled pumpkin cake.Pumpkin Bars 11Cut into bars and serve.  Store leftovers in a tightly covered container in the refrigerator or freeze for later use.Pumpkin Bars 12Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015COOKBOOK - CFK Ad buttonDon’t miss out on additional yummy recipes!  Join for our newsletter by clicking HERE

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  1. Diane Roark says:


    Stop by to check out the posts I missed. Love all the pumpkin goodies including these delicious pumpkin bars.

    Thanks for sharing!

  2. Pumpkin bars have always been a favorite and these are such a classic, but I never thought to serve them cold – and I especially never thought to freeze them~I’m going to have to try it now, though! Thanks for bringing these by to Throwback Thursday!

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